Glazed carrots and turnips; peas and green beans boiled and tossed in butter; boiled cauliflower coated with butter or hollandaise sauce; potatoes sautéed in butter. All these vegetables arranged in bouquets around a roast. Juice from the roast.

A bath of warm water in which sauces blended with eggs or cream like Hollandaise, Bérnaise or Vin Blanc sauces are kept warm; a way of cooking certain delicate sauces, various puddings, custards and pâtes, in 2 pans forming a sort of double boiler with the difference that the water in the bottom pan surrounds the top pan at least half way up its sides.

The white parts of a fowl: a solution of water and flour for the purpose of blanching food: “cuire au blanc” is the operation which consists in cooking certain food in a court-bouillon: “cuire á blanc” is the operation which consists in cooking a pie shell empty, before filling it.

A very buttery yeast dough in the shape of a ring (brioche en couronne), or a ball with a head (brioche parisienne), or a long cylinder (brioche mousseline); served like a Danish pastry for breakfast or tea or used as a crust for coulibiac, or to enclose sausage, foi gras or other fish or meat mixtures.

All the various dough or batter for bread, rolls and pastry. Examples: pâte brisée is a pastry dough; pâte à choux, a puff dough; pâte feuilletée, a puff pastry dough; and pâte à frire, a fritter batter.

A mixture of flour and butter used to thicken sauces; it is cooked more or less according to the color desired; white (roux blanc), blond (roux blond) and brown (roux brun); brown sauces require a roux brun, white sauces a roux blanc or blond.